Ecuador Pallani Sidra Washed
Dried fig and plum over honey, with a rooibos finish.
A washed Sidra from the Pallani farm in Pallatanga, Chimborazo, grown by Dayana Aguirre at 1,700 metres and processed by the neighbouring Lugmapata farm — the two farms' Amigo Project. Momos roast it light in Busan. Dried fig and plum, honey through the middle, a soft rooibos-tea finish.
Coffee Details
- Tasting notes: Dried Fig, Plum, Honey, Rooibos Tea
- Origin: Pallatanga, Chimborazo, Ecuador
- Farm: Pallani (grown), Lugmapata (washed)
- Producer: Dayana Aguirre
- Altitude: 1,700 masl
- Variety: Sidra
- Process: Washed
- Roast level: Light
- Roaster: Momos Coffee, Busan
About Momos Coffee
Momos Coffee roast in Busan, South Korea, where they began in 2007 as a small takeaway counter beside the family restaurant. Joo Yeon Jeon of Momos won the 2019 World Barista Championship in Boston, and the roastery buys direct from producers across more than sixteen countries.
Sold through at Momos
Momos have sold through this lot and no longer list it, so we cannot bring more in. The page stays up so you can ask to be told if it returns, and so the details are here for anyone who bought it.
In the cup.
How Ecuador Pallani Sidra Washed shows up — flavour profile, body, finish — graded on our internal cupping rubric.
Brew it
like this.
- Ratio
- 15g : 250g
- Time
- 3:00
- Temp
- 93°C
Bloom 30s. Four pours of 60g, 30s apart.
- Ratio
- 30g : 500g
- Time
- 4:00
- Temp
- 92°C
Plunge slow. Decant immediately to avoid over-extraction.
- Ratio
- 18g : 36g
- Time
- 28s
- Temp
- 93°C
Distribute, tamp level, pull. Adjust grind to hit time.
